Yogurt topping

ABSTRACT

Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency.

This application is a continuation of U.S. patent application Ser. No.13/733,285, filed Jan. 3, 2013, which in turn is a divisional of U.S.patent application Ser. No. 12/969,777 filed Dec. 16, 2010, which inturn claims priority to U.S. provisional application No. 61/287,319,filed on Dec. 17, 2009, the disclosure of which is incorporated hereinby reference.

BACKGROUND OF THE INVENTION

Whippable food products are commonly used as toppings, icings, fillingsand the like for cakes and other desserts. Different approaches havebeen used to obtain formulations that possess desirable texture,organoleptic properties, shelf life, whippability and the like.

Yogurt is a product that has a completely different consistency thanwhippable toppings and icings. It also has a fundamentally differenttaste. Yogurt is not typically used as a topping and is not whippable.Thus, the nutritional benefits provided by yogurt are not available incurrent whippable toppings and icings.

SUMMARY OF THE INVENTION

The present invention provides yogurt-based compositions, which can beused as toppings on cakes and other desserts. The formulations arewhippable and have a smooth texture and desirable consistency. Theinvention is based on the surprising observation that yogurt-basedtopping formulations can be prepared by a two-step process in which theyogurt and a whip topping emulsion are separately prepared and thencombined such that microflora of the yogurt are maintained. In oneembodiment, greater than 90% of the microflora are maintained. Invarious embodiments, greater than 95, 96, 97, 98 or 99% of themicroflora are maintained. It is important to use a whip toppingemulsion formulation having low or no protein so that curdling ofprotein in the presence of yogurt is avoided. In the process of thepresent invention, whip topping emulsion and yogurt are blended at lowtemperature (any temperature from 3° C. to 15° C.). The whip toppingemulsion comprises fat, sweetener, emulsifier, stabilizer, water andoptionally, protein and other additives such as coloring and flavoringagents.

The blended yogurt topping formulation can be frozen for longer shelflife (at least up to one year) and upon thawing can be whipped for useas a whipped topping. The formulation can also be frozen after whipping.

DESCRIPTION OF THE INVENTION

Unless indicated otherwise, all percentages herein are weightpercentages.

The present invention provides yogurt-based compositions. Thesecompositions comprise yogurt and whip topping emulsion. The compositionscan be used as toppings on desserts and other food products such ascakes and the like.

The yogurt used in the present invention can be made from fat free, lowfat or whole milk to produce yogurt toppings containing from 4 to 35%fat and all integers therebetween and all percentages to the tenthdecimal point between all integers from 4 to 35. In one embodiment, thefat is less than 5.5% and therefore the topping can be labeled as fatfree topping where such designation is acceptable. In one embodiment,the fat is 4 to 5.5%. In one embodiment, the fat is 10 to 15% and inanother embodiment, the fat is 15 to 20, or 20 to 25%. In anotherembodiment, the fat is 25 to 30%. In one embodiment, the milk is fatfree milk, 1% fat milk, 2% fat milk or regular whole milk (3.25 to 7.5%fat) from cow, goat or buffalo milk. The milk may be fresh orreconstituted to 10 to 20% total solids.

In one embodiment, the whip topping emulsion for mixing with the yogurtis an emulsion comprising fat, sweetener, emulsifier, syrup solids(e.g., corn syrup solids), stabilizer, water and optionally, protein,salt, color and flavor.

The fat component is dairy or non-dairy based. The fat should be able towhip the finished product to a desirable consistency which is firm intexture and holds up as dessert decoration without collapsing duringhandling, storage and distribution. When the fat (e.g., triglyceride)component is non-dairy fat, it comprises one or more vegetable fatsincluding, palm kernel oil, coconut oil, palm oil, corn oil, sunfloweroil, safflower oil or other vegetable oils or fractions thereofincluding stearine fractions. The fat component may be hydrogenated ornon-hydrogenated. Although the product can be made with hydrogenatedfats, it is desirable to use non-hydrogenated fats because it eliminatestrans fats. The fat component can be from 8 to 40% and all integerstherebetween. In one embodiment, the fat is from 8 to 14% for low fatwhip topping emulsion and from 35 to 40% for regular whip toppingemulsion and all integer values there between.

The emulsifiers in the whip topping emulsion are from 0.3 to 1.0% andall values to the tenth decimal place therebetween. Suitable emulsifiersinclude lecithin, hydrolyzed lecithin; mono, di, or polyglycerides offatty acids, such as stearine and palmitin mono and diglycerides,polyoxyethylene ethers of fatty esters of polyhydric alcohols, such asthe polyoxyethylene ethers of sorbitan monostearate (Polysorbate 60) orthe polyoxyethylene ethers of sorbitan monooleate (Polysorbate 80);fatty esters of polyhydric alcohols such as sorbitan monostearate ortristearate; polyglycerol esters of mono and diglycerides such ashexaglyceryl distearate; mono- and/or diesters of glycols such aspropylene glycol monostearate, and propylene glycol monopalmitate,succinoylated monoglycerides; and the esters of carboxylic acids such aslactic, citric, and tartaric acids with the mono- and diglycerides offatty acids such as glycerol lacto palmitate and glycerol lactostearate, and calcium or sodium stearoyl lactylates and all members ofthe sucrose ester family thereof, all varieties of diacetyltartaricesters of fatty acids, “DATEMS”, and the like, and mixtures thereof.

The sweeteners useful for the present invention include sugars,monosaccharides, disaccharides, polysaccharides and the like. The sugarsmay be reducing or non-reducing sugars. The sugar component may compriseone or more sugars, such as sucrose, fructose, dextrose or trehalose. Ifa low sugar or sugar-free product is desired, then calorie free or lowcalorie sugar substitutes or intensive sweeteners can be used such asacesulfame, thaumatin aspartame, alitame, saccharin, cyclamates andtrichloro sucrose. In that case, typically, bulking agents includemaltodextrin and polyols such as polydextrose, maltitol, erythritol,xylitol, mannitol, isomalt, lactitol, glycerin, propylene glycol andsorbitol are also used. Sweeteners are used in the present compositionfrom 10 to 20% and all integers therebetween.

The present whip topping emulsion also has syrup solids (e.g., cornsyrup solids). The syrup solids are from 10 to 20% and all integerstherebetween. Other syrup solids such as, for example, brown rice syrup,maple syrup, barley malt, evaporated cane syrup (Invert), honey,concentrated fruit sweeteners granulated cane sugar and the like mayalso be used. It is considered that these solids contribute to the bulksolids that help in building texture and providing sweet taste andflavor to the finished product.

Stabilizers useful for the present whip topping emulsion include, forexample, various gums. These gums could be natural such as plant gums oranimal gums. Useful gums for this invention include gelatins, pectins,alginates, agars, carrageenans, locust beans, guars, xanthans, gellansand konjac gums. In one embodiment, the gums can be xanthan gum and/orcellulosic hydrocolloids such as cellulose gums or gels, and/orcarbohydrate gums. The cellulosic gums include methylcellulose,carboxy-methylcellulose, hydroxy-propylcellulose,hydroxy-propylmethylcellulose, and microcrystalline cellulose. Theamount of the gums and stabilizers can be varied from 0.3 to 1.0% andall values to the tenth decimal place therebetween as permissible underFDA guidelines.

Protein is optional in the whip topping emulsion of the presentinvention. It is preferable to keep the protein at 1% or lower. In oneembodiment, the non-dairy fat emulsion is protein-free. In anotherembodiment, the protein is less than 0.5%. In another embodiment, theprotein is between 0.1 to 1.0% and all values to the tenth decimal placetherebetween. When used, useful protein sources include soy and dairysuch as isolated sodium, potassium or calcium caseinates, milk proteinconcentrates or isolates, whey protein concentrates or isolates, and soyprotein.

The salts useful for the present invention are any edible salts that donot interfere with other ingredients or render an undesirable taste. Itis considered that salts generally act as buffers and sequestrants.Examples of useful salts are common salt (sodium chloride), and sodium,calcium and potassium: monophosphates, diphosphates, polyphosphates,citrates, chlorides, and the like. Salts are generally used from 0.1 to0.5% and all values to the tenth decimal point therebetween.

Other ingredients that are useful for the whip topping emulsion includeflavoring agents, colorants, vitamins, minerals, etc. Suitable flavoringagents can be employed to impart vanilla, cream, chocolate, coffee,maple, spice, mint, butter, caramel, fruit and other flavors. Suitableamounts include 0.1 to 0.6% and all values to the tenth decimal placetherebetween. Coloring agents can be added from 0.001 to 0.05% and allvalues to the thousandth place therebetween.

The process of the present invention involves obtaining or makingyogurt. The yogurt preferably has more than 10% total solids. In oneembodiment, the total solids in the yogurt are between 10 to 20% and allintegers therebetween. In various embodiments, the total solids are 11,12, 13, 14, 15, 16, 17, 18, 19 and 20%. In one embodiment, the yogurthas from 15 to 18% total solids. In one embodiment, the yogurt is freeof, or has less than 0.1% of, gums or other stabilizing agents includingpectin. Higher levels of these ingredients present in yogurt may impartsticky, adhesive or gummy texture to the finished product, which may beundesirable in the finished product.

For example, in one embodiment, the milk is pasteurized (such as attemperature 180 to 185° F.) for 5 min and then cooled to 105-110° F.Live probiotic yogurt culture (e.g., 0.01 to 0.02%) is added to thebatch and the cultured milk is incubated at 105° F. for 3 to 4 hours formaking yogurt. The final yogurt pH is 4.4 to 4.6. The yogurt isrefrigerated overnight for cooling down to 40 to 45° F. The yogurt canbe made from fat free milk (skim milk), 1% or 2% fat milk or regular fatmilk. Separately, a whip topping emulsion is prepared by mixing thevarious ingredients. For example, the whip topping emulsion is madeusing standard procedure of heating and mixing of fat, water, sugar,emulsifier, stabilizer, optionally, protein, salt, flavor and color. Theheated mixture is properly homogenized and cooled (such as through plateheat exchanger) below 45° F. to obtain stable emulsion, which can bestored in a holding tank at cooled temperatures at 42 to 47° F.

The whip topping emulsion and yogurt are blended in various ratios toobtain a yogurt topping that has a desired consistency and is whippable.For example, a ratio of 2.5 to 1.0 parts of whip topping emulsion to 1to 2.5 parts of yogurt including all ratios therebetween to obtainregular, low fat and fat free yogurt topping at low temperature (45-50°F.). In one embodiment, a ratio of 1.4:1 to 2.5:1 for whip toppingemulsion to yogurt for regular fat yogurt topping (20-25% fat); 1:1.35to 1:2.5 for low fat (10-15% fat) and 1:1.4 for fat free yogurt toppingwas used. Blending of the whip topping emulsion and yogurt is,preferably, carried out at low temperatures (3° C. to 15° C. or anyinteger therebetween). In one embodiment, the whip topping emulsion andyogurt are blended at 3 to 7° C. to obtain a yogurt topping. It ispreferable not to use temperatures above 15° C. as it may affect thecrystal morphology of the whip topping emulsion, which adversely affectsits whipping quality and performance. Because the process is carried outat low temperatures, the inactivation of probiotic cultures is avoided,which otherwise occurs at batch pasteurization temperatures of 145° F.or higher. In one embodiment, the yogurt topping is able to maintain atleast 2×10⁶ cfu per gram after incubation of 10 to 12 hrs atphysiological temperature (37° C.).

The blended mixture is cooled to temperature (e.g., 3 to 10° C.) and canbe frozen such that the mixture exhibits a shelf life of up to one year.The frozen and thawed product can be whipped on a mixer to obtain yogurttoppings of fat content from 4 to 35%. The yogurt toppings can have afat content of less than 5%, from 5 to 10%, from 10 to 15%, from 15 to20%, from 20 to 25%, from 25 to 30% and from 30 to 35%. The yogurttoppings have desirable consistency and smooth texture with 250-350%overrun and can be used as a topping on food products. The formulationhas smooth shiny appearance with little or no air cell coalescencewithin its texture. It has firm texture and consistency such that itholds itself if turned into rosettes, flowers or animal shapes whendecorating the cakes. Another yogurt product, yogurt ice-cream, does notprovide those characteristics so as to be useful for decoration of cakeat refrigeration or ambient temperature.

In one embodiment, the method comprises the step(s) of blending the whiptopping emulsion and yogurt to make a whippable food product, andoptionally, cooling the whippable food product and/or aging thewhippable food product and/or whipping the whippable food product and/orfreezing the whippable food product and/or whipping the thawed whippablefood product. In one embodiment, the method consists essentially of thestep(s) of blending the whip topping emulsion and yogurt to make awhippable food product, and optionally, cooling the whippable foodproduct and/or aging the whippable food product and/or whipping thewhippable food product and/or freezing the whippable food product and/orwhipping the thawed whippable food product. In one embodiment, themethod consists of the step(s) of blending the whip topping emulsion andyogurt to make a whippable food product, and optionally, cooling thewhippable food product and/or aging the whippable food product and/orwhipping the whippable food product and/or freezing the whippable foodproduct and/or whipping the thawed whippable food product.

In one embodiment, the mixture is whipped to an overrun of 250 to 400%.In another embodiment, the mixture is whipped to an overrun of 250 to300%. In another embodiment, the mixture is whipped to an overrun of 270to 400%.

The blended yogurt and whip topping emulsion can be frozen (e.g., in afreezer) for long-term storage, if needed. The frozen yogurt topping isthawed (e.g., for 12-24 hours) in the refrigerator (such as at 40-45°F.) before whipping in a mixer to obtain yogurt topping. The finishedwhipped product is stable on the decorated cake and in the bowl atrefrigerated temperature for up to 5 days. The finished dessert with thetopping (such as a cake) can be frozen for longer shelf life.

In an alternative embodiment, the yogurt topping is aged for some time(e.g., 4-8 hrs at low 5-7° C.) and then frozen or whipped (such as bywhipping on a batch or continuous mixer) so as to make pre-whippedyogurt topping. The pre-whipped product can be filled in pastry bags orbowls and then frozen for up to one year.

In one embodiment, the present invention provides a compositioncomprising a mixture of yogurt and whip topping emulsion describedherein. In another embodiment, the present invention provides acomposition prepared by the methods described herein.

Materials & Methods

Regular fat and low fat yogurt topping was prepared by blending aportion of protein-less non-dairy topping (containing 35-40% fat) withyogurt. Thus, in one embodiment, the protein-less whip topping emulsionwas mixed in the ratios shown in the table below. In variousexperiments, the yogurt was made with fat free, 2% fat or regular milkso that final finished product contained 21-24% fat and 13-16% fat,respectively. In one example, we used 35% fat protein-less topping forregular and low fat toppings. A 2:1 ratio for regular fat (440 g oftopping+220 g of regular yogurt) resulted in 23-24% fat. Blending 260 gof topping with 400 g of regular yogurt gave a 14.5% fat (low fat)topping.

TABLE 1 The ratios of whip topping emulsion to yogurt in various fatpercentage yogurt toppings. Protein whip Ratio whip Protein from toppingYo- topping from 15% Skim Milk emulsion gurt emulsion:yogurt totalsolids yogurt wt wt wt Yogurt, % (9% solids) Yogurt 380 280 1.35:1  2.23 1.34 Topping 20% fat Yogurt 470 190 2.47:1   1.51 0.91 Topping 25%fat Yogurt 188 472 1:2.5 3.75 2.25 Topping 10% Fat Yogurt 282 378 1:1.34 3.01 1.80 Topping 15% Fat Yogurt 275 385 1:1.4 3.31 1.99 Topping5% fatIn 25, 20 and 10% fat toppings, the 35% whip topping emulsion was usedfor the blend and in 5% fat topping, we used 12% whip topping emulsionfor the blend.

The composition of the protein-less whip topping emulsion is shown inTable 1.

TABLE 1 The composition of Regular Fat whip topping emulsion % Range forPreferred Ingredients, % Ingredients Range Water 40-55% 45-50% Fat35-40% 35-38% Emulsifier 0.3-1.0% 0.2-0.4% Sweetener 10-20% 12-18% Cornsyrup solids 10-20% 12-18% Stabilizer 0.3-1.0% 0.4-0.8%

TABLE 2 The composition of Low Fat whip topping emulsion % Range forPreferred Ingredients, % Ingredients Range Water 40-60% 45-55% Fat 8-14% 10-12% Protein   0-1.0% 0.6-0.8% Emulsifier 0.3-1.0% 0.2-0.4%Sweetener 10-20% 12-18% Corn syrup solids 15-25% 18-22% Stabilizer0.3-1.0   0.4-0.8%

TABLE 3 Whip topping emulsion with 35% fat Ingredients Percentage Water43.89 Beta-Carotene (Color) 0.002 Rosemary Flavor 0.004 Polysorbate 600.30 Polyglycerol Esters 0.14 Salt 0.20 Sodium Citrate 0.10 Disodiumphosphate 0.10 Sugar 19.60 Hydroxypropyl Methyl Cellulose 0.40 PalmKernel Oil 35.00 Lecithin 0.100 Flavor vanilla 0.150 Flavor Cream 0.015Total 100.000 Total Solids, % 56.11

TABLE 4 Whip topping emulsion with 12% fat Ingredients PercentageStearin Fraction Palm Kernel Oil 12.00 Sodium Stearoyl Lactilate 0.4600Sugar 12.800 Corn Syrup Solids 22.70 Sodium Caseinate 0.6000 MethylCellulose 0.4000 Dipotassium hydrogen Phosphate 0.1200 Salt 0.1000Xanthan Gum 0.0400 Flavor cream 0.2000 Water 50.60 Total 100.00 TotalSolids, % 49.40

Salt, color and flavor are optional and when used, can be used in therange of 0.1 to 0.5%, 0.001 to 0.05% and 0.1 to 0.6% respectively. Inone embodiment, salt, color and flavor are in the range of 0.2 to 0.4%,0.01 to 0.03%, and 0.1 to 0.6% respectively.

For making fat free yogurt topping (4 to 5% fat), it is preferred tomake low fat whip topping emulsion with fully hydrogenated vegetableoil. However, the topping may or may not contain some protein in thefinished product. For example, in one embodiment, a topping with specialstearin fractionated palm kernel oil containing 12% fat and 0.6% proteinwas used. It was blended in the ratio of 42% of topping to 58% of yogurt(275 g of topping+385 g of yogurt) resulting in 5% fat in the finalproduct.

The composition of low fat topping used for making fat free yogurttopping is shown in Table 2.

In one embodiment, the yogurt making process was as follows:

1. Regular fat, 2% fat, skim milk (9%, total solids) or reconstitutedskim milk (15% total solids) was heated to 80 to 85° C. and held for 5minutes.

2. The heated milk was cooled down to 41 to 45° C.

3. It was inoculated with 0.01% freeze dried yogurt culture (Danisco YoMix-511) and mixed well.

4. The milk was incubated at 41 to 43° C. for 4 to 5 hours for yogurtfermentation. Once the fermented yogurt milk pH dropped to 4.4 to 4.6,the product was stored at refrigeration temperature (5 to 8° C.) untilfurther use for making yogurt topping.

Blending Whip Topping Emulsion with Fermented Yogurt:

Whip topping emulsion was blended with fermented yogurt in variousratios as shown in Table 3 to make regular fat, low fat and fat freeyogurt topping. Fat free yogurt topping as used herein means toppinghaving 5% or less fat (can be as low as 1%). Thus, to obtain low fatyogurt topping, the amount of yogurt and the non-dairy topping can beadjusted to as to keep the total fat to 5% or less.

In a variation of this formulation, the yogurt topping were made withadded stanol esters and sterol esters (Corowise, SEC 101) to give 0.6 gof sterol esters per 9 g serving size. The topping containingstanol/sterol esters help lower the cholesterol and are considered goodfor the health. In another case, the non-dairy topping were made byusing non-hydrogenated vegetable oil and thus finished product had notrans fat.

TABLE 5 Ratio of blending whip topping emulsion and yogurt beforefreezing: Whip topping Yogurt Topping emulsion Yogurt Total Regular FatYogurt 55-70% 30-45% 100 Topping Low Fat Yogurt Topping 40-50% 50-60%100 Fat Free Yogurt Topping 40-42% 58-60% 100

In the above table, all values within the indicated ranges of values areincluded. Thus, for example, when a range of 55-70% is provided, thenall values (integers as well as to the tenth decimal place) from 55 to70 are included.

Whipping

The blended yogurt product was either refrigerated or frozen. Theproduct can be frozen for up to 365 days at −18° C. The refrigeratedproduct was whipped on Hobart or Kitchen Aid mixer. The frozen productwas thawed at refrigeration temperature (5 to 7° C.) for up to 24 hoursbefore whipping for getting best results. The product may also bewhipped on a continuous mixer for large volume. The yogurt topping maybe whipped prior to freezing.

Results:

The whipped product was evaluated for whipping time, % over run, rosettetime or bag time. The product was used for decorating the cakes and itsstability was evaluated in terms of cracking, bulging and bubbling. Someproduct was stored in the refrigerated bowl and it was evaluated forchange in air cell coalescence, serum separation (syneresis) andcracking. A summary of the yogurt topping evaluation results is shown inTable 6.

TABLE 6 Evaluation results summary of Yogurt Toppings Whip % OverRosette Stability Stability in Products Time, min run Time, min Sensoryof Cake Bowl 1. Regular Yogurt   6:00-9:00  300-360% 25-40 Smooth, GoodGood Topping (20-25% texture, fat) good yogurt taste and flavor 2. LowFat Yogurt  5:00-8:00 min 270-330    25-35 Smooth, Good Good Topping(10-15% good taste & fat) flavor 3. Fat Free Yogurt 10:00-14:00 280-320%20-30 Smooth, Good Good Topping (4-5.5% slightly soft fat) in texture,good yogurt flavor 4. Yogurt Topping  5:00-7:00  360-390    Good, noSlightly soft Good Good with Sterol Esters after taste texture (Regularor low fat) 5. Yogurt topping  6:00-8:00  380-400    Good taste SmoothGood Good with no trans fat and flavor Regular or low fat

The results were as follows:

Yogurt toppings (Regular, low fat and free fat) had good taste, textureand dairy yogurt flavor. All samples had good % overrun (270-400%) andthe whipped samples were stable in the bowl for up to 24-48 hours. Thecakes decorated with whipped yogurt topping had good stability withshelf life up to 5-7 days.

Yogurt containing sterol esters also had good % overrun, taste andflavor with slightly soft texture.

Yogurt topping with non-hydrogenated vegetable oil also had smoothtexture, good taste & flavor with acceptable whipping performance.

While the present invention has been described through specificembodiments and examples, routine modifications to these embodimentswill be apparent to those skilled in the art and such modifications areintended to be included in the scope of the present invention.

The invention claimed is:
 1. A whipped food product formed from amixture of a whipped topping emulsion and yogurt, said whipped toppingemulsion prior to being mixed with said yogurt including 4 wt % to 40 wt% fat, 0.2 wt % to 1 wt % emulsifiers, 10 wt % to 20 wt % sweetener, 10wt % to 25 wt % syrup solids, 0.3 wt % to 1 wt % stabilizers, 40 wt % to60 wt % water, and less than 0.5 wt % protein, said yogurt includingmicroflora prior to and after being mixed and whipped with said whippedtopping emulsion, said yogurt prior to being mixed with said whippedtopping emulsion having a solids content of 10-20 wt %, said whippedfood product having a fat content of 4 wt %-35 wt %, said yogurt andsaid whipped topping emulsion mixed together at a ratio of 3 to 1 partswhipped topping emulsion to 1 to 3 parts yogurt, said whipped foodproduct formed by mixing together and then whipping said whipped toppingemulsion and yogurt while said whipped topping emulsion and yogurt arein a non-frozen state, said whipped food product having an overrun of atleast 250% and is stable in its whipped form for at least 24 hours at atemperature of no less than 5° C.
 2. The whipped food product as definedin claim 1, wherein said whipped topping emulsion includes 8 wt % to 40wt % fat.
 3. The whipped food product as defined in claim 1, whereinsaid whipped food product has a protein content of 0.91%-3.75%.
 4. Thewhipped food product as defined in claim 2, wherein said whipped foodproduct has a protein content of 0.91 wt %-3.75 wt %.
 5. The whippedfood product as defined in claim 1, wherein said yogurt and said whippedtopping emulsion are mixed together at a ratio of 2.5 to 1 parts whippedtopping emulsion to 1 to 2.5 parts yogurt.
 6. The whipped food productas defined in claim 4, wherein said yogurt and said whipped toppingemulsion are mixed together at a ratio of 2.5 to 1 parts whipped toppingemulsion to 1 to 2.5 parts yogurt.
 7. The whipped food product asdefined in claim 1, wherein said yogurt after being whipped with saidwhipped topping emulsion results in less than 10% of said microflora ofsaid yogurt contained in said yogurt prior to being mixed with saidwhipped topping emulsion being destroyed.
 8. The whipped food product asdefined in claim 6, wherein said yogurt after being whipped with saidwhipped topping emulsion results in less than 10% of said microflora ofsaid yogurt contained in said yogurt prior to being mixed with saidwhipped topping emulsion being destroyed.
 9. The whipped food product asdefined in claim 1, wherein said yogurt consists essentially of milk,yogurt culture and no more than 0.1 wt % stabilizer.
 10. The whippedfood product as defined in claim 8, wherein said yogurt consistsessentially of milk, yogurt culture and no more than 0.1 wt %stabilizer.
 11. The whipped food product as defined in claim 1, whereinsaid yogurt has an acidic pH, said pH of said yogurt is about 4.4-4.6and a protein content of at least 3.15 wt %.
 12. The whipped foodproduct as defined in claim 10, wherein said yogurt has an acidic pH,said pH of said yogurt is about 4.4-4.6 and a protein content of atleast 3.15 wt %.
 13. The whipped food product as defined in claim 1,wherein said fat in said whipped topping emulsion is a non-dairy fat,said fat including one or more oils selected from the group consistingof palm kernel oil, coconut oil, palm oil, corn oil, sunflower oil,safflower oil, and soybean oil.
 14. The whipped food product as definedin claim 12, wherein said fat in said whipped topping emulsion is anon-dairy fat, said fat including one or more oils selected from thegroup consisting of palm kernel oil, coconut oil, palm oil, corn oil,sunflower oil, safflower oil, and soybean oil.
 15. The whipped foodproduct as defined in claim 1, wherein said whipped topping emulsionincludes salt, said salt including one or more compounds selected fromthe group consisting of sodium chloride, sodium monophosphates, calciummonophosphates, potassium monophosphates, sodium diphosphates, calciumdiphosphates, potassium diphosphates, sodium polyphosphates, calciumpolyphosphates, potassium polyphosphates, sodium citrates, calciumcitrates, potassium citrates, sodium chlorides, calcium chlorides, andpotassium chlorides.
 16. The whipped food product as defined in claim14, wherein said whipped topping emulsion includes salt, said saltincluding one or more compounds selected from the group consisting ofsodium chloride, sodium monophosphates, calcium monophosphates,potassium monophosphates, sodium diphosphates, calcium diphosphates,potassium diphosphates, sodium polyphosphates, calcium polyphosphates,potassium polyphosphates, sodium citrates, calcium citrates, potassiumcitrates, sodium chlorides, calcium chlorides, and potassium chlorides.17. The whipped food product as defined in claim 1, wherein said whippedtopping emulsion consists essentially of in weight percent: water 40-55%fat 35-40% emulsifier 0.3-1%   sweetener 10-20% syrup solids 10-20%stabilizer 0.3-1%   protein      0-less than 0.5% salt   0-0.5% color  0-0.05% flavor  0-0.6%.


18. The whipped food product as defined in claim 12, wherein saidwhipped topping emulsion consists essentially of in weight percent:water 40-55% fat 35-40% emulsifier 0.3-1%   sweetener 10-20% syrupsolids 10-20% stabilizer 0.3-1%   protein      0-less than 0.5% salt0.1-0.5% color   0-0.05% flavor  0-0.6%.


19. The whipped food product as defined in claim 1, wherein said whippedtopping emulsion consists essentially of in weight percent: water 45-50%fat 35-38% emulsifier 0.2-0.4% sweetener 12-18% syrup solids 12-18%stabilizer 0.4-0.8% protein      0-less than 0.5% salt   0-0.5% color  0-0.05% flavor  0-0.6%.


20. The whipped food product as defined in claim 12, wherein saidwhipped topping emulsion consists essentially of in weight percent:water 45-50% fat 35-38% emulsifier 0.2-0.4% sweetener 12-18% syrupsolids 12-18% stabilizer 0.4-0.8% protein      0-less than 0.5% salt0.1-0.5% color   0-0.05% flavor  0-0.6%.


21. The whipped food product as defined in claim 1, wherein said whippedtopping emulsion consists essentially of in weight percent: water 40-60%fat  8-14% emulsifier 0.3-1%   sweetener 10-20% syrup solids 15-25%stabilizer 0.3-1%   protein      0-less than 0.5% salt 0.1-0.5% color  0-0.05% flavor  0-0.6%.


22. The whipped food product as defined in claim 12, wherein saidwhipped topping emulsion consists essentially of in weight percent:water 40-60% fat  8-14% emulsifier 0.3-1%   sweetener 10-20% syrupsolids 15-25% stabilizer 0.3-1%   protein      0-less than 0.5% salt0.1-0.5% color   0-0.05% flavor  0-0.6%.


23. The whipped food product as defined in claim 1, wherein said whippedtopping emulsion consists essentially of in weight percent: water 45-55%fat 10-12% emulsifier 0.2-0.4% sweetener 12-18% syrup solids 18-22%stabilizer 0.4-0.8% protein      0-less than 0.5% salt 0.1-0.5% color  0-0.05% flavor  0-0.6%.


24. The whipped food product as defined in claim 12, wherein saidwhipped topping emulsion consists essentially of in weight percent:water 45-55% fat 10-12% emulsifier 0.2-0.4% sweetener 12-18% syrupsolids 18-22% stabilizer 0.4-0.8% protein      0-less than 0.5% salt0.1-0.5% color   0-0.05% flavor  0-0.6%.


25. A whipped food product formed from a mixture of a whipped toppingemulsion and yogurt, said whipped topping emulsion prior to being mixedwith said yogurt including 8 wt % to 40 wt % fat, 0.3 wt % to 1 wt %emulsifier, 10 wt % to 20 wt % sweetener, 10 wt % to 25 wt % syrupsolids, 0.3 wt % to 1 wt % stabilizer, 40 wt % to 60 wt % water, andless than 0.5 wt % protein, said yogurt including microflora prior toand after being mixed and whipped with said whipped topping emulsion,said yogurt prior to being mixed with said whipped topping emulsionhaving a solids content of 10-20 wt %, said whipped food product havinga fat content of 4 wt %-35 wt %, said yogurt and said whipped toppingemulsion mixed together at a ratio of 2.5 to 1 parts whipped toppingemulsion to 1 to 2.5 parts yogurt, said whipped food product formed bymixing together and then whipping said whipped topping emulsion andyogurt while said whipped topping emulsion and yogurt are in anon-frozen state, said whipped food product having an overrun of atleast 250% and is stable in its whipped form for at least 24 hours at atemperature of no less than 5° C., said yogurt after being whipped withsaid whipped topping emulsion results in less than 10% of saidmicroflora of said yogurt contained in said yogurt prior to being mixedwith said whipped topping emulsion being destroyed, said yogurt has aprotein content of at least 3.15 wt %, said whipped food product has aprotein content of 0.91 wt %-3.75 wt %.
 26. The whipped food product asdefined in claim 25, wherein said yogurt consists essentially of milk,yogurt culture and no more than 0.1 wt % stabilizer.
 27. The whippedfood product as defined in claim 25, wherein said fat in said whippedtopping emulsion is a non-dairy fat, said fat including one or more oilsselected from the group consisting of palm kernel oil, coconut oil, palmoil, corn oil, sunflower oil, safflower oil, and soybean oil.
 28. Thewhipped food product as defined in claim 26, wherein said fat in saidwhipped topping emulsion is a non-dairy fat, said fat including one ormore oils selected from the group consisting of palm kernel oil, coconutoil, palm oil, corn oil, sunflower oil, safflower oil, and soybean oil.29. The whipped food product as defined in claim 25, wherein saidwhipped topping emulsion consists essentially of in weight percent:water 40-55% fat 35-40% emulsifier 0.3-1%   sweetener 10-20% syrupsolids 10-20% stabilizer 0.3-1%   protein      0-less than 0.5% salt  0-0.5% color   0-0.05% flavor  0-0.6%.


30. The whipped food product as defined in claim 28, wherein saidwhipped topping emulsion consists essentially of in weight percent:water 40-55% fat 35-40% emulsifier 0.3-1%   sweetener 10-20% syrupsolids 10-20% stabilizer 0.3-1%   protein      0-less than 0.5% salt  0-0.5% color   0-0.05% flavor  0-0.6%.


31. The whipped food product as defined in claim 25, wherein saidwhipped topping emulsion consists essentially of in weight percent:water 40-60% fat  8-14% emulsifier 0.3-1%   sweetener 10-20% syrupsolids 15-25% stabilizer 0.3-1%   protein      0-less than 0.5% salt0.1-0.5% color   0-0.05% flavor  0-0.6%.


32. The whipped food product as defined in claim 28, wherein saidwhipped topping emulsion consists essentially of in weight percent:water 40-60% fat  8-14% emulsifier 0.3-1%   sweetener 10-20% syrupsolids 15-25% stabilizer 0.3-1%   protein      0-less than 0.5% salt0.1-0.5% color   0-0.05% flavor  0-0.6%.


33. The whipped food product as defined in claim 25, wherein saidwhipped topping emulsion consists essentially of in weight percent:water 45-55% fat 10-12% emulsifier 0.3-0.4% sweetener 12-18% syrupsolids 18-22% stabilizer 0.4-0.8% protein 0-less than 0.5% salt 0.1-0.5%color 0-0.05% flavor 0-0.6%.


34. The whipped food product as defined in claim 28, wherein saidwhipped topping emulsion consists essentially of in weight percent:water 45-55% fat 10-12% emulsifier 0.3-0.4% sweetener 12-18% syrupsolids 18-22% stabilizer 0.4-0.8% protein 0-less than 0.5% salt 0.1-0.5%color 0-0.05% flavor 0-0.6%.